Mint and chocolate go together like gin and tonic, pen and paper and Benson and Stabler. These chocolate and mint biscuits are made with a crunchy biscuit base, a soft coconut and mint filling, and a hard chocolate shell. Serves 12.
- 1 cup (175g) dates
- 3/4 cup (69g) rolled gluten-free oats
- 1/2 cup (76g) raw nuts
- 1 tsp ground vanilla beans
- 1 tbsp coconut oil
- 1 1/2 tbsp cacao/cocoa powder
- 3 cups (279g) shredded coconut
- 1 tsp peppermint extract
- 1 tbsp water
- 1 tbsp liquid sweetener (rice malt syrup, maple syrup etc.)
- 150g 85% non-dairy dark chocolate (or other vegan chocolate of your choice), melted
- Preheat oven to approximately 175 degrees Celsius and line a baking tray with baking paper.
- Place dates, oats, nuts, vanilla, oil and cacao in a food processor and process until mixture starts to come together, leaving some chunks.
- Roll mixture into small balls and flatten as you place on prepared tray.
- Bake in the oven for approximately 15 minutes, or until as firm as you like them.
- Meanwhile, combine coconut, extract, water and liquid sweetener in a blender until mixture starts to come together, and coconut starts to form a paste.
- Roll coconut into balls and place onto biscuits, securing with some melted chocolate.
- Transfer biscuits to the fridge and leave for 1/2 hour.
- Remove biscuits from fridge and cover with melted chocolate.
- Store biscuits in the fridge until ready to eat.
Recipe and image by Lancey Morris of sweetlancey.com